Tuesday, September 28, 2010
Friday, September 24, 2010
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1/2 cup pinot grigio or other light white wine
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 cups finely shredded collard greens
- 2 cups finely shredded red swiss chard
- 2 teaspoons minced fresh thyme
- 5 cups chicken broth
- 2 cup dried Great Northern beans ( not sure exactly how much I had but was somewhere between 1 and 2 cups)
Prepare the dried beans:
Put beans in a medium sized pot filled with cold water. Bring to a gentle boil for 2 minutes then turn the heat off, cover the pot and allow them to remain in the water for 1 hour. Rinse and drain beans. Put back in pot with new water and bring to a boil, reduce heat and simmer for an hour or so, until tender.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans and serve.
Monday, September 20, 2010
- Preheat the oven to 425°. Brush a large oval baking dish with 1 tablespoon of olive oil. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Scatter the thyme sprigs on top and season with salt and pepper. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices.
- Uncover the gratin and bake for about 25 minutes longer, or until the juices have evaporated and the vegetables are very tender. Sprinkle the goat cheese on top and bake for about 10 minutes, or until lightly browned. Serve warm or at room temperature.